Spicy Beef Banh Mi

Back in Sydney, my family and I used to love tucking into a spicy beef banh mi, but we haven't been able to find a good one in our new town. So I decided to make our own. This is delicious; packed with spicy meat, vegetables and yummy sauce it makes a scrumptious and filling meal.

We made a young kid version which is the same but with cooked mince, no seasoning sauce, and no chilli whatsoever!

Blitz the garlic, onion, coriander, lemon juice, soy/tamari and fish sauce in a blender. Place in a large bowl with the mince and egg. Mix very well.

On a baking tray, fashion the meat into large rissoles that are just a bit smaller than your rolls. Place in the oven for 50 minutes.

Meanwhile, prepare the filling ingredients. Using a mandoline, or a sharp knife, cut the carrot into thick matchsticks, and the cucumber into fine slices. Finely chop the chilli, shred the lettuce, and cut off the roots of the coriander.

Make the seasoning sauce by mixing the ingredients in a small bowl. Taste and adjust to your liking.

I laid out all the ingredients for filling the rolls.

Once the rissoles are cooked through, remove them from the oven.

Leave the oven on, and place the rolls in for 5 minutes, or until warmed through.

Slather on some mayonnaise onto a roll. Place a rissole on top. Add carrots, daikon radish, cucumber, lettuce and coriander.

Top with chilli, and spoon some seasoning sauce onto the other side of the roll.

Close the roll (you will probably need to push down on the roll as it will be very full!)